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Nutrient Composition of Artocarpus Champeden and Its Hybrid (Nanchem) in Negara Brunei Darussalam L

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Nutrient Composition of Artocarpus Champeden and Its Hybrid (Nanchem) in Negara Brunei Darussalam L ASEAN J. Sci. Technol. Dev., 28(2): 122 – 138 Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) in Negara Brunei Darussalam L. B. L. LIM*, H. I. CHIENG AND F. L. WIMMER Department of Chemistry, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong BE 1410, Brunei Darussalam The flesh and seeds of ripened and unripened Artocarpus champeden and its ripened hybrid (Nanchem) were analyzed for their moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate, energy and mineral content. Generally, unripened A. champeden which is always treated and cooked as a vegetable contains higher amounts of moisture, ash, crude fibre and crude protein for its flesh than ripenedA. champeden and Nanchem. Ripened A. champeden and Nanchem have higher total carbohydrates and energy content than the unripe fruit. Similarly, the unripened A. champeden seed has more nutritional components in terms of moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate and energy compared to the ripened A. champeden and Nanchem seeds. Potassium and magnesium are the prevalent minerals in this fruit species. Nanchem has the characteristics of both jackfruit (A. heterophyllus) and A. champeden Key words: Artocarpus champeden; Tibadak; Nanchem; ripened; unripened; moisture; crude fibre; crude protein; crude fat; total carbohydrate; energy; mineral content Artocarpus champeden (Thunb.) Merr (syn as ‘Sonekadat’ (Janick & Paull 2008; Jarrett Artocarpus integer Merr.) belongs to the 1960). In Brunei Darussalam, the fruit is locally Moraceae family. The name of the genus known as either ‘Tibadak’ or ‘Cempedak’. Artocarpus is derived from the Greek words artos which means bread and carpos which The A. champeden fruit (Figure 1) can means fruit (Bailey 1942). A. champeden is in be consumed either ripe or unripe (mature or the same family as jackfruit (A. heterophyllus immature). Both the flesh and seed (Figure 2) Lam.), breadfruit (A. altilis) and tarap of A. champeden are edible; the skin and core (A. odoratissimus) (Janick & Paull 2008; are inedible and are discarded as waste. The Subhadrabandhu 2001). The fruit of this genus flesh is normally eaten fresh, deep fried into is generally large (Figure 1). fritters, processed into a refreshing juice, dried into chips or creamed to make jams A. champeden is traditionally grown in and cakes. Unripe A. champeden is always tropical and sub-tropical regions, particularly treated as a vegetable and cooked in coconut in Southeast Asia where it is widely milk, eaten along with vegetables, or in soup: distributed in southern Thailand, Peninsular a common delicacy in Malaysia and south Malaysia, Myanmar, Vietnam and Indonesia India (Janick & Paull 2008; Subhadrabandhu (Subhadrabandhu 2001). Consequently, it has 2001). The seed is either roasted or boiled in various vernacular names depending on the salty water; it is a popular delicacy amongst the country and language; such that in Thailand it is Malayan jungle tribes (Janick & Paull 2008; called ‘Champada’ and in Myanmar it is known Subhadrabandhu 2001). Moreover, the seed can * Corresponding author (e-mail: [email protected]) L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) Figure 1. Artocarpus champeden fruit (Length:23 cm). Seed Flesh Figure 2. Artocarpus champeden flesh and seed with Brunei 50 cent coin (diameter: 28 mm) for comparison. be dried and ground to make flour for baking. A. champeden is commonly grown from A. champeden’s seed flour provides a good the seed; with this method the tree would only source of dietary fibre and resistant starch bear fruit after five years. Grafting is another (Zabidi & Aziz 2009). method that is widely used in agriculture where plant tissue such as the stem or bark are fused Research has shown that the skin of the A. with another plant. With the success of this champeden fruit can be used for the removal method, many variations of A. champeden of methylene blue (Prahas et al. 2008) and can be found in the market nowadays. One cadmium(II) ions from aqueous solution such popular variation commonly found (Inbaraj & Sulochana 2004). On the other hand, in Brunei Darussalam is its hybrid with A. the stem bark, aerial plant and roots have been heterophyllus (jackfruit). The hybrid is locally reported to possess anti-malarial properties called ‘Tibadak-Nangka’ or ‘Nanchem’ since (Boonlaksiri et al. 2000) and cytotoxicity the local name for jackfruit is Nangka and (Hakim et al. 2006; Hakim et al. 2005). A. champeden is known as Chempedak. The A. champeden seeds contain lectins such as Nanchem fruit is larger and sweeter; the flesh IgA1-reactive and D-galactose-binding lectin. is larger (Figure 3) and it has an attractive These lectins have been found to be useful in intense orange colour. Both A. champeden and biomedical research for the detection of tumors its hybrid are popular edible fruits in Brunei and the identification of glycoprotein (Lim et Darussalam as well as in South East Asia due al. 1997). to their soft and firmly textured flesh. 123 ASEAN Journal on Science and Technology for Development, 28(2), 2011 Flesh Seed Figure 3. Nanchem flesh, seed and a 50 cent coin (diameter: 28 mm) for comparison. Various studies have been conducted on VIS spectrophotometer for total carbohydrate, the A. champeden relative, A. heterophyllus a Gallenkamp auto bomb calorimeter for the (jackfruit). However, only a limited number energy and a Shimadzu AA-6701F atomic of studies have been done on A. champeden absorption flame emission spectrophotometer flesh and seed. Janick and Paull (2008) for the mineral analysis. All analyses were have reported on the nutrient composition a modification of the AOAC official method of A. champeden flesh, but the origin of the (Cunniff 1998) and carried out at least in sample was not stated. Subhadrabandhu duplicate. (2001) studied A. champeden flesh in Thailand, while Zabidi and Aziz (2009) have studied Sample Collection A. champeden seed in Malaysia. All the fruit samples of A. champeden (ripe The aim of this study was therefore to carry and unripe) and its hybrid (Nanchem) were out a proximate analysis of the A. champeden purchased from the local wet markets in (ripe and unripe) found in Brunei Darussalam Bandar Seri Begawan, the capital of Brunei together with its hybrid. Darussalam, during July and August 2009. Nine fruits were bought for the ripe A. champeden, six fruits for the unripe A. champeden and nine MATERIALS AND METHODS fruits for the Nanchem. All the reagents and solvents were of analytical grade and obtained from Sigma-Aldrich or Sample Preparation Merck. The fruits were weighed and immediately cut open (Figure 4). The fruits were then separated Instrumentation into flesh, seed, skin and core. The fruits were The following instruments were used: A VIRTIS categorized according to their flesh colour Specimen freeze dryer for freeze drying, a and skin texture (spikiness). The categorized Thermolyne 1400 muffle furnace for ash, a FOSS parts were then weighed and kept in freezer FibertecTM 2010 for crude fibre, a Gerhardt at –20°C in pre-cleaned polyethylene bags automated distillation system and Kjeldhal prior to analysis. The samples were extracted digestion machine for the determination of using the AOAC Official method 920.149 crude protein, a Shimadzu UV-1601pc UV- (Cunniff 1998). 124 L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) Figure 4. Cut open fruit of ripe A. champeden. Moisture Content The ash content on a fresh weight basis was Oven drying. Samples (10 g) were cut into thus converted to a dry weight basis. smaller pieces and spread evenly across a pre- weighed drying dish. Flesh and seed samples Energy were dried to a constant mass at 50°C while the The energy content of the oven dried samples skin and core were dried at 80°C. The lower (flesh and seed) was determined using a bomb temperature was used for the flesh and seed calorimeter; benzoic acid was used as the samples in order to minimize the release of standard. volatile components. After heating, the sample was cooled in a desiccator. Upon obtaining a constant weight, the dried sample was ground Crude Fibre into a fine powder using a Phillips blender and Determination was carried out using 2 g of dried stored in pre-cleaned polyethylene bags in a sample. Sulphuric acid (1.25%, 200 ml) was desiccator (Kirk & Sawyer 1991; Ranganna added and the sample was boiled for exactly 1986). 30 min. The sulphuric acid was drained off by vacuum filtration and the sample was washed Freeze drying. Weighed A. champeden and with near boiling water until traces of acid were Nanchem flesh samples were freeze-dried at undetected by pH paper. Near boiling point –74°C at a vacuum of 150 – 200 millibar to sodium hydroxide (1.25%, 200 ml) was added constant mass; the dried samples were then into the sample followed by 2 drops of octanol stored in a desiccator. and boiled for exactly 30 min. The sodium hydroxide was drained off by vacuum filtration. The residue was washed with near boiling water Ash (50 ml) followed by 1.25% sulphuric acid The fresh samples (10 g) in silica crucibles (30 ml) and lastly washing was repeated with were heated in a muffle furnace at 600°C for near boiling water (60 ml). The digested sample 5 h (Kirk & Sawyer 1991; Ranganna 1986). was oven-dried at 130°C overnight. The dried 125 ASEAN Journal on Science and Technology for Development, 28(2), 2011 sample was ashed in a muffle furnace for 4 h was added into the standards and samples at 550°C. (Madamba 2000; Ranganna 1986). followed by concentrated sulphuric acid (5 ml), whereupon the colourless solution immediately became yellowish orange.
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